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  • Title: Putative Markers of Adulteration of Higher-Grade Olive Oil with Less Expensive Pomace Olive Oil Identified by Gas Chromatography Combined with Chemometrics.
    Author: Jabeur H, Drira M, Rebai A, Bouaziz M.
    Journal: J Agric Food Chem; 2017 Jul 05; 65(26):5375-5383. PubMed ID: 28609617.
    Abstract:
    This work has been performed to ascertain that extra-virgin olive oil (EVOO) is free of adulteration. For this purpose, refined pomace olive oils (RPOOs) are commonly used for extra-virgin olive oil adulteration and repassed olive oils (ROOs) are used for lampante olive oil (LOO) fraudulent operation. Indeed, fatty acid ethyl esters could be used as a parameter for the detection of EVOO fraud with 2% RPOO. The addition of >10% RPOO to EVOO would be detected by the amount of erythrodiol, uvaol, waxes, and aliphatic alcohols. Moreover, the use of stigmasta-3,5-diene content proved to be effective in EVOO adulteration even at a low level (with 1% RPOO). For the detection of adulteration of LOO with >5% ROO, the sum of erythrodiol, uvaol, and the waxes and esters can be considered as good markers of purity. Using linear discriminant analysis can identify the most discriminant variable that allows a faster and cheaper evaluation of extra-virgin olive oil adulteration by measuring only these variables.
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